Perfect White Chocolate Mini Cheesecakes
These mini cheesecakes are creamy, indulgent, and perfectly portioned for any occasion. With a velvety texture and balanced sweetness, they’re easy to make and impossible to resist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham crackers, crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ¾ cup white chocolate, melted and slightly cooled
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- Optional toppings: whipped cream, white chocolate shavings, fresh berries
Instructions
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Mix until it resembles wet sand.
- Spoon about 1-2 tablespoons of the crust mixture into each liner. Press firmly into an even layer. Bake for 5 minutes, then set aside to cool.
- Place the white chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat again until fully incorporated.
- Pour in the melted white chocolate and mix until smooth. Add the heavy cream, vanilla extract, and eggs, beating just until combined.
- Spoon or pour the cheesecake batter evenly over the cooled crusts, filling each about three-quarters full.
- Bake at 325°F (163°C) for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Transfer them to a wire rack and cool completely. Refrigerate for at least 2 hours or overnight.
- Once chilled, top with whipped cream, white chocolate shavings, or fresh berries. Serve and enjoy!
Notes
[‘Don’t overmix the batter to avoid cracking.’, ‘Ensure cream cheese and eggs are at room temperature for a smooth batter.’, ‘Use a water bath to prevent cracking.’, ‘Chill the cheesecakes for at least 2 hours for the best texture.’]
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 22
- Protein: 4
Keywords: white chocolate, mini cheesecakes, dessert, easy recipe, individual portions